Creamy Mushroom Soup
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
234
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 43.7 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams starchy potatoes
- ½ l Game stock (jarred)
- 1 onion
- 2 Tbsps vegetable oil
- 10 grams dried Porcini mushroom
- 200 grams small button Mushroom
- 1 bunch Soup vegetables
- 1 sprig fresh thyme
- 125 grams Whipped cream
- salt
- peppers
Preparation steps
1.
Peel the potatoes, coarsely chop, then add to a pan and cover with water. Bring to a boil, cook for 20 minutes, and drain. Return to the pot, add the game stock, and puree.
2.
Soak the porcini mushrooms in lukewarm water. Trim and halve the mushrooms. Peel and finely dice the onion. Wipe and chop the soup vegetables. Heat the oil in a pan, and sauté the onions, soup vegetables, and mushrooms until the liquid released has evaporated. Cut the porcini mushrooms into small pieces and add to the pan. Heat the potato mixture, then add the mushroom mixture and the cream. Bring to a boil, reduce the heat, and simmer for 5 minutes on low. Remove the leaves from the thyme, and add to the soup. Season to taste with salt and pepper and serve.
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